Apr 262018

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the people of New Orleans. Here is his recipe for Crawfish Bisque

4 tablespoons Extra-Virgin Olive Oil

2/3 cups Onion, Celery, Bell Pepper, Garlic and Parsley Mix (found in the frozen food section of your grocery store)

1 cup Portabella Mushrooms, finely diced

1 can Cream of Shrimp Soup

1 pound Crawfish Tails

1/3 cup Heavy Cream

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Frank Davis Seafood Seasoning or Creole Seasoning

6 tablespoons unsalted Butter, cut into pats

1 bunch Green Onions, thinly sliced (for garnish)

2 cups Italian shredded 6-cheese blend

Start off taking a heavy nonstick, high-sided frying pan or Dutch oven and heating the olive oil on high until it just begins to smoke. Then drop in the onion mix and sauté-stirring constantly-until it wilts and begins to soften.

Next, toss in the mushrooms and quickly stir them around in the seasoning mixture. Then stir in the can of undiluted soup, taking care to thoroughly mix all the pan ingredients into it until uniformly blended.

at this point, dropping the crawfish tails along with the heavy cream and stir until all ingredients are completely blended. Immediately reduce the fire to medium-low, and stir bisque continuously to fully blend cream. Sprinkle in the salt, pepper snd the seafood seasoning, and simmer 8 to 10 minutes. Taste for seasoning, and adjust if necessary.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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